Chicken Scarpariello Country Style
Get ready to savor the rustic, hearty flavors of Chicken Scarpariello Country Style—a one-pan masterpiece that combines golden-seared chicken thighs and juicy Italian sausage with a medley of vibrant bell peppers and earthy cremini mushrooms. This classic Italian-American dish is elevated with a luscious sauce made from white wine, chicken stock, and a tangy touch of red wine vinegar, infused with fragrant rosemary and oregano. Perfectly baked to tender perfection, this versatile dish is a comforting blend of savory and slightly zesty flavors, ideal for family dinners or special occasions. Pair it with crusty bread or roasted potatoes to soak up every drop of the rich, aromatic sauce.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 4 links Italian sausage (sweet or hot)
- 0.5 cups all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 8 ounces cremini mushrooms, sliced
- 0.5 cups white wine
- 1 cups chicken stock
- 3 tablespoons red wine vinegar
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh oregano, chopped
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.
Dredge the chicken thighs lightly in the flour, shaking off any excess.
In a large oven-safe skillet or braising pan, heat the olive oil over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 5–6 minutes. Flip and cook for another 2–3 minutes. Remove the chicken and set aside.
In the same pan, add the Italian sausage links and cook until browned on all sides, about 6–8 minutes. Remove and slice into 1-inch pieces.
Lower the heat to medium and add the butter to the pan. Once melted, add the minced garlic and cook until fragrant, about 1 minute.
Add the red and yellow bell peppers as well as the sliced mushrooms. Cook for 5–6 minutes, stirring occasionally, until slightly softened.
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2–3 minutes.
Add the chicken stock and red wine vinegar to the pan, stirring to combine.
Return the seared chicken thighs and sliced sausage to the pan. Sprinkle with the chopped rosemary and oregano.
Bring the liquid to a simmer, then transfer the skillet to the preheated oven.
Bake uncovered for 30 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Remove from the oven, taste, and adjust seasoning with additional salt and pepper if needed.
Serve hot, optionally garnished with fresh herbs and alongside crusty bread or roasted potatoes.
Nutrition Facts
Calories |
3838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.0 g | 349% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 983 mg | 328% | |
| Sodium | 5648 mg | 246% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 20.5 g | ||
| Protein | 232.8 g | 466% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 300 mg | 23% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4277 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
